Brazilian recipe
Spinach Rice
Spinach rice is a classic Brazilian side dish, prized for its balanced flavors and ease of preparation.
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Ingredients
1/2 onion
1 garlic clove
1 bunch of spinach
2 tablespoons olive oil
2 tablespoons butter
1 1/2 cups rice
1 bay leaf
3 cups water
Salt to taste
Freshly grated nutmeg to taste
1 garlic clove
1 bunch of spinach
2 tablespoons olive oil
2 tablespoons butter
1 1/2 cups rice
1 bay leaf
3 cups water
Salt to taste
Freshly grated nutmeg to taste
Where to find ingredients
You can find fresh spinach, onions, garlic, and rice at any local supermarket, produce market, or greengrocer. Nutmeg and bay leaves are available in the spice aisle of most grocery stores.
Method
- Separate the spinach leaves from the stems and set aside the small sprouts for garnish
- Wash the leaves and stems thoroughly under running water
- Dry the leaves using a salad spinner
- Finely chop the onion and garlic clove
- Finely chop 8 spinach stems and reserve the remaining stems for other uses
- Heat a little over 3 cups of water in a kettle until boiling
- Heat a medium pot over low heat
- Add the olive oil, onion, and chopped stems
- Season with a pinch of salt
- Sauté for 3 minutes until softened
- Add the garlic and bay leaf
- Sauté for 1 more minute
- Add the rice to the pot
- Season with 1 teaspoon of salt and a pinch of nutmeg
- Stir well for 1 minute so the grains are coated in the oil to ensure the rice remains fluffy
- Pour the 3 cups of boiling water over the rice
- Increase the heat to medium and avoid stirring
- When the water level reaches the surface of the grains, lower the heat and cover the pot partially
- Cook until all the water is absorbed
- Check for doneness by slightly pushing the grains aside with a fork to see the bottom of the pot
- If water remains, keep it on the heat for a few more moments
- Turn off the heat and keep the pot covered for 5 minutes to finish steaming
- While waiting, heat a large skillet with 1 tablespoon of butter over medium heat
- Add half the spinach leaves
- Season with salt
- Sauté quickly for 2 minutes
- Remove the spinach to a bowl and repeat the procedure with the remaining leaves
- After the rice has rested, fluff the grains with a fork
- Incorporate the sautéed spinach leaves into the rice, mixing gently
- Transfer to a serving dish and finish with the reserved sprouts before serving
Notes
This recipe transforms everyday white rice into a nutritious and aromatic dish, using spinach strategically to maintain vibrant color and flavor.
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